Serves 4
This recipe, I have read, comes from Provençal, however, like all old recipes, has many variations. This chicken is roasted. The garlic turns mild and creamy after the long roasting. It may sound overpowering but the garlic cloves mellow and sweeten in the oven.
Note: Option, if you don’t want to peel the garlic. Separate cloves from garlic bulb, leaving peel intact. When you serve them, the creamy flesh will readily squeeze out from the skins.
Feel free to use as many cloves as you want because any leftover roasted garlic cloves can be peeled and used to make a simple garlic mayonnaise known as aïoli.
Note: After the chicken is removed, you will have some remaining liquid. Add enough cloves of garlic over cover the bottom of the roasting dish, add a bit more water (~1/3 cup), sprinkle with ~1 or 2 tablespoons of olive oil, and roast for 1 hour at 325F. Use as a spread on toast or mix into mashed potatoes.
50 to 100 cloves of garlic, peeled
1 tablespoon butter, room temperature
3.5 lb whole chicken
1 tsp salt
1 tsp cracked black pepper
1 cup white wine or water
Preheat the oven to 400F. Peel the garlic. Rub butter over outside of chicken and inside cavity; salt and pepper the skin and inside cavity.
Tie legs together with kitchen string. Place the garlic cloves, in single layer, in medium baking dish and place chicken on the garlic.
Pour the water carefully into dish; roast, uncovered, brushing occasionally with pan juices, about 1 hour 30 minutes or until browned and cooked through. Stand chicken on platter, covered with foil, 15 minutes before serving.
Serving suggestions: Oven Roasted Potatoes.
Sliced chicken breast with pieces of garlic.
Garlic, roasted in the pan juices.
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